Characterization of the purified actinidin as a plant coagulant of bovine milk

European Food Research and Technology

Volumn 233, Issue 3, 2011, Pages 517-524

  Lo Piero, Angela Roberta ^a   Puglisi, Ivana ^a   Petrone, Goffredo ^a  

^a UNIVERSITY OF CATANIA   (Italy)

Author keywords

Actinidin; Casein; Milk clotting; Plant coagulant; SDS PAGE

Indexed keywords

A PLANTS; ACTINIDIN; BOVINE MILK; CHEESE-MAKING; ENZYME CONCENTRATIONS; HYDROLYSIS PRODUCTS; KINETIC CONSTANT; MANUFACTURING PROCESS; MILK-CLOTTING; MILK-CLOTTING ACTIVITY; PLANT COAGULANT; SDS-PAGE; WHEY PROTEINS;

CASEIN; CHEMICAL STABILITY; ENZYMES; HYDROLYSIS; UREA;

COAGULATION;

BOVINAE;

EID: 84860390383     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-011-1543-4     Document Type: Article

References (37)

1. Fox PF, McSweeney PLH (1998) Dairy chemistry and biochemistry. Kluwer, USA.
2. Kumar A, Grover S, Sharma J, Batish VK (2010) Chymosin and other milk coagulants: sources and biotechnological interventions. Crit Rev Biotechnol 30: 243-258.
3. Tavares JFP, Baptista JAB, Marcone MF (1997) Milk-coagulating enzymes of tuna fish waste as a rennet substitute. Int J Food Sci Nutr 48: 169-176.
4. Rossano R, Piraino P, D'Ambrosio A, O'Connell OF, Ungaro N, McSweeney PLH, Riccio P (2005) Proteolysis in miniature cheddar-type cheeses manufactured using extracts from the crustacean Munida as coagulant. J Biotechnol 120: 220-227.
5. Rossano R, Larocca M, Lamaina A, Viggiani S, Riccio P (2011) The hepatopancreas enzymes of the crustaceans Munida and their potential application in cheese biotechnology. LWT Food Sci Technol 44: 173-180.
6. Lo Piero AR, Petrone G (1999) Purification and partial characterization of an ATP-hydrolyzing serine protease from lettuce leaves. Phytochem 51: 349-356.
7. Lo Piero AR, Puglisi I, Petrone G (2002) Characterization of "Lettucine", a serine-like protease from Lactuca sativa leaves, as a novel enzyme for milk clotting. J Agric Food Chem 50: 2439-2443.
8. Egito AS, Girardet JM, Laguna LE, Poirson C, Mollé D, Miclo L, Humbert G, Gaillard JL (2007) Milk-clotting activity of enzyme extracts from sunflower and albizia seeds and specific hydrolysis of bovine κ-casein. Int Dairy J 17: 816-825.
9. Tripathi P, Tomar R, Jagannadham MV (2011) Purification and biochemical characterisation of a novel protease streblin. Food Chem 125: 1005-1012.
10. Fadyloglu S (2001) Immobilization and characterization of ficin. Nahrung 2: 143-146.
11. Oner MD, Akar B (1993) Separation of the proteolytic enzymes from fig tree latex and its utilization in gaziantep cheese production. LWT Food Sci Technol 26: 318-321.
12. Roseiro LB, Barbosa M, Ames JM, Wilbey RA (2003) Cheesemaking with vegetable coagulants-the use of Cynara L. for the production of ovine milk cheeses. Int J Dairy Technol 56(2): 76-85.
13. Arima K, Iwasaki S, Tamura G (1967) Milk clotting enzyme from microorganisms. I. Screening test and the identification of the potent fungus. Agric Biol Chem 31: 540-545.
14. Yamashita T, Higashi S, Higashi T, Machida H, Iwasaki S, Nishiyama M, Beppu T (1994) Mutation of a fungal aspartic proteinase, Mucor pusillus rennin, to decrease thermostability for use as a milk coagulant. J Biotechnol 32: 17-28.
15. Merheb-Dini C, Gomes E, Boscolo M, da Silva R (2010) Production and characterization of a milk-clotting protease in the crude enzymatic extract from the newly isolated Thermomucor indicae-seudaticae N31. (Milk-clotting protease from the newly isolated Thermomucor indicae-seudaticae N31). Food Chem 120: 87-93.
16. McDowall MA (1970) Anionic proteinase from Actinidia chinensis. Eur J Biochem 14: 214-221.
17. Kamphuis IG, Drenth J, Baker EN (1985) Thiol proteases. Comparative studies based on the high resolution structures of papain and actinidin, and on amino acid sequence information for cathepsins B and H stem bromelain. J Mol Biol 182: 317-329.
18. Carne A, Moore CH (1978) The amino acid sequence of the tryptic peptides from Actinidin, a proteolytic enzyme from the fruit of Actidia chinensis. Biochem J 173: 73-83.
19. Podivinsky E, Forster RLS, Gardner RC (1989) Nucleotide sequence of actinidin, a kiwi fruit protease. Nucleic Acids Res 17: 8363.
20. Varughese KI, Su Y, Cromwell D, Hasnain S, Xuong NH (1992) Crystal structure of an actinidin-E-64 complex. Biochemistry 3: 5172-5176.
21. Katsaros GI, Tavantzis G, Taoukis PS (2010) Production of novel dairy products using actinidin and high pressure as enzyme activity regulator. Innov Food Sci Emerg 11: 47-51.
22. Brocklehurst K, Baines BS, Malthouse JPG (1981) Differences in the interactions of the catalytic groups of the active centres of actinidin and papain. Biochem J 197: 739-746.
23. Aminlari M, Shekarforoush SS, Gheisari HR, Golestan L (2009) Effect of actinidin on the protein solubility, water holding capacity, texture, electrophoretic pattern of beef, and on the quality attributes of a sausage product. J Food Sci 74(3): C221-C226.
24. Boland MJ, Hardman MJ (1972) Kinetic studies on thiol protease from Actinidia chinensis. FEBS Lett 27(2): 282-284.
25. Bradford MM (1976) A rapid and sensitive method for quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal Biochem 72: 248-254.
26. Uchikoba T, Kaneda M (1996) Milk-clotting activity of cucumisin, a plant serine protease from Melon fruit. Appl Biochem Biotech 56: 325-330.
27. Lowry OH, Roseberough NJ, Farr AL, Randall RJ (1951) Protein measurement with Folin phenol reagent. J Biol Chem 193: 265-275.
28. Andrews AT (1983) Proteinases in normal bovine milk and their action on caseins. J Dairy Res 50: 45-55.
29. Laemmli UK (1970) Cleavage of structural proteins during the assembly of head of bacteriophage T4. Nature 277: 680-685.
30. 2 treatment. J Dairy Sci 87: 3209-3216.
31. Kappeler SR, van den Brink HJM, Rahbek-Nielsen H, Farah Z, Puhan Z, Hansen E, Johansen E (2006) Characterization of recombinant camel chymosin reveals superior properties for the coagulation of bovine and camel milk. Biochem Bioph Res Co 342: 647-654.
32. Jolles P, Alais C, Jolles J (1963) Etude de la case'ine kappa de vache. Caracte'risation de la liaison sensible a' l'action de la pre'sure. Biochim Biophys Acta 69: 511-517.
33. Macedo IQ, Faro CJ, Pires EM (1993) Specificity and kinetics of the milk-clotting enzyme from cardoon (Cynara cardunculus L.) towards bovine κ-casein. J Agr Food Chem 41(10): 1537-1540.
34. Jiang T, Chen LJ, Xue L, Chen LS (2007) Study on milk-clotting mechanism of rennet-like enzyme from glutinous rice wine: proteolytic property and the cleavage site on κ-casein. J Dairy Sci 90: 3126-3133.
35. Hayaloglu AA, Guven M, Fox PF, McSweeney PLH (2005) Influence of starters on chemical, biochemical, and sensory changes in Turkish white-brined cheese during ripening. J Dairy Sci 88: 3460-3474.
36. Gastaldi E, Pellegrini O, Lagaude A, Tarodo de la Fuente B (1994) Functions of added calcium in acid milk coagulation. J Food Sci 59: 310-320.
37. 2 and enzyme concentrations on the rennet-clotting properties of milk: a multifactorial study. Food Chem 80: 345-352.